Ingredients

• Potato (cut into cubes) - 1, medium
• Baingan - 1, medium
• Poppy seeds - 2 tbsp
• Bitter gourd (thinly sliced) - 1
• Raw banana - 1
• Butter or ghee - 1 tsp
• Ginger - 1-inch piece
• Radish - 1 cup
• Methi powder - 1 tsp
• Mustard seeds - 1 tbsp
• Refined oil - to fry
• salt to taste

How to Make Shukto

• Soak 1 tbsp each of mustard seeds and poppy seeds in warm water.
• Cut banana, radish, potato and eggplant lengthwise (about 2-inch long).
• Heat a cup of oil in a wok, fry the baingan pieces and keep aside.
• Then, fry the bitter gourd pieces and keep aside.
• Now, take oil in a wok, add mustard seeds.
• When the mustard starts to splutter, add banana, radish and potato to it and stir fry on medium heat.
• As you stir the vegetables, blend the soaked mustard seeds and poppy seeds with a 1-inch long ginger piece in a blender into a smooth paste.
• After stir frying the vegetables for about 5-7 minutes, add the blended mixture to the vegetables and stir continuously for about 2 minutes.
• Add salt and the fried bitter gourd slices as well as the baingan slices.
• Add about a cup of hot water and cover the wok with a lid for a about 5 minutes, stirring occasionally.
• When vegetables are well cooked, pour about 1 tsp of butter or ghee on top.
• Serve with hot rice.